NCHU Course Outline
Course Name (中) 動物產品微生物學(4110)
(Eng.) Microbiology of Animal Products
Offering Dept Department of Animal Science
Course Type Elective Credits 2 Teacher CHEN YEN PO
Department Department of Animal Science / Undergraduate Language Chinese Semester 2026-FALL
Course Description 微生物於動物產品之品質甚為重要，舉凡病原菌汙染、品質變化與發酵製品等皆牽涉其中。本課程擬教授學生基本微生物知識與微生物在動物產品之加工製造與品質管制等之角色。亦會將各種動物產品如乳肉蛋等相關之微生物知識進行分項介紹。
Prerequisites
Relevance of Course Objectives and Core Learning Outcomes(%) Teaching and Assessment Methods for Course Objectives
Course Objectives Competency Indicators Ratio(%) Teaching Methods Assessment Methods
使學生了解基礎微生物以及與乳肉蛋等動物產品有關之微生物知識。
Lecturing
Discussion
Other
Quiz
Written Presentation
Course Content and Homework/Schedule/Tests Schedule
Week Course Content
Week 1 課程介紹
Week 2 微生物學概論
微生物細胞結構與特性I
Week 3 微生物細胞結構與特性II
Week 4 微生物細胞結構與特性III
Week 5 微生物之生長、營養代謝以及食品腐敗 I
Week 6 微生物之生長、營養代謝以及食品腐敗 II
Week 7 動物產品相關病原菌 I
Week 8 動物產品相關病原菌 II
Week 9 乳品微生物 I
Week 10 乳品微生物 II
Week 11 肉品微生物 I
Week 12 肉品微生物 II
Week 13 蛋品微生物 I
Week 14 蛋品微生物 II
Week 15 益生菌於動物產品之分離與應用 I
Week 16 期末考
self-directed
learning		    01.Participation in professional forums, lectures, and corporate sharing sessions related to industry-government-academia-research exchange activities.
   02.Viewing multimedia materials related to industry and academia.
   03.Preparing presentations or reports related to industry and academia.
   04.Participation in visits or internships at industry, government, or academic institutions.
   05.Participation in various workshops organized by different departments of NCHU.
   06.Participation in field trips and outdoor instructional activities at other NCHU campuses or branches, including experimental forests or test sites.
Evaluation
期末考 50%
書面報告 50%
Textbook & other References
1. Prescott’s Microbiology 10th edition, McGraw-Hill Science
2. Modern Food Microbiology 7th edition, Springer Science+Business Media (圖書館電子書)
3. Robinson, 2002. Dairy Microbiology Handbook, 3rd ed.
4. Fernandes, 2008. Microbiology Handbook- Dairy Products.
5. Board, R. G., and R. Fuller. 1994. Microbiology of the Avian Egg.
6. Nys, Y., M. Bain and F. Van Immerseel, 2011. Improving the Safety and Quality of Eggs and Egg Products Vol.II: Egg Safety and Nutritional Quailty.
7. Toldra, F., 2009. Safety of Meat and Processed Meat.
8. 動物產品微生物相關期刊論文。
Teaching Aids & Teacher's Website
教師自編
Office Hours
另與教師訂定時間
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Update Date, year/month/day：2026/08/24 19:59:29 Printed Date, year/month/day：2026 / 8 / 26
The second-hand book website：http://www.myub.com.tw/